>>21486076
Teflon is only bad when you heat it to arround 500f. Otherwise it's inert. You could eat a pans worth of teflon chips and you'd shit out a pans worth of teflon chips. The seasoning of a cast iron pan is just polymerised oils, which you're making on your food any time you cook with fat/oil. So every time. You're getting all of that color because you're using a metal spatula on a fairly rough bottomed pan. It'll do that less as you use it, smoothing out the bottom.
